Pesto Del Sol Recipes

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PESTO GENOVESE | AUTHENTIC ITALIAN BASIL PESTO



Pesto Genovese | Authentic Italian Basil Pesto image

Pesto Genovese is an uncooked cold sauce made only with 7 ingredients: Genovese basil DOP, extra virgin olive oil (Possibly of the Ligurian Riviera), Parmigiano Reggiano (or Grana Padano), Pecorino cheese (Fiore Sardo), pine nuts, garlic and salt. It was born in Liguria, a beautiful region situated in northern Italy. It's one of the sauces most used in our country and nowadays it's famous all over the world.

Provided by Recipes from Italy

Categories     sauce recipes

Time 15m

Yield 6

Number Of Ingredients 8

50 g of small basil leaves (about 60/65 leaves)
1/2 cup of extra virgin olive oil
70 g (½ cup) of Parmigiano Reggiano or Grana Padano
30 g (2 tablespoons) of Pecorino Fiore Sardo
2 peeled garlic cloves
15 g (1 tablespoon) of pine nuts
4/5 grains of coarse salt
ice

Steps:

  • Wash and dry the basil leaves very well on a kitchen towel. Place them in a food processor with garlic, pine nuts and grated Parmigiano. Chop coarsely for a few seconds then add salt and Pecorino Fiore Sardo cheese cut into small pieces. Blend all the ingredients for about 1 minute.
  • Add extra virgin olive oil. Blend for about 5 minutes, until you'll get a creamy green pesto sauce. Pesto must not heat up, so be careful to work quickly, using the food processor at minimum speed and at intervals, that is, blend a few seconds, stop and start again.
  • Before seasoning your pasta dish, if the basil pesto is too thick, add 1 or 2 tablespoons of the cooking water; this way you'll have a warm homogeneous soft pesto sauce.

Nutrition Facts : ServingSize 100 g, Calories 80 cal

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